What did Monica do with the eggplant?

Probably this. (p.s. If you get this reference, you will be my best friend. Leave a comment if you know.)



I spotted a beautiful eggplant last week when I was shopping. I purchased it immediately and started thinking of things to do with it. I initally wanted to make curried eggplant like my mom does but I knew that mine couldn't compete. I also thought about an eggplant parmesan and a grilled eggplant burger. I finally settled on sticking it in the oven with some tomatoes, onions and garlic. Mainly because it requires one pan and about 30 mins. The result was fabulous.

I sliced some onions and dropped in whole peeled garlic with a little olive oil onto a baking pan lined with foil (to make clean-up even easier!) and put in the oven until the onions were tender and on the verge of caramelization. While the onions were roasting, I sliced up some eggplant and smuthered it with a generous amount of salt, which is washed off after 10-15 minutes. The salt draws out the bitterness which not only makes it taste better but also helps it cook faster. I added the eggplant to the pan once the onions were ready. Then, I added some strips of tomato and another swirl of olive oil. Once everything becomes tender, I smash up the garlic with my spoon and add a little salt and pepper.

This dish really doesn't need a bunch of spices and herbs. It's quite delicious with just the basics. I served mine with a little pasta only because I always want a carb for dinner. However, you should try it alone or on a sliced, toasted baguette.